Orange poppyseed cake needs to be made with an abundance of Orange rind and freshly squeezed orange juice. Finished off with lightly drizzled Orange Syrup this refreshingly sweet cake is also contrastingly tangy.
A large 30cm cake tin will be needed. Cooking time apx 40 cm. If not sure Pierce cake with a dry knife. If it comes out clean it’s ready.
200g unsalted butter at room temperature
4 small oranges you will need the rind and juice from the three oranges
200g caster sugar
6 tablespoons marmalade
1 1/2 cups SR flour
1 cup plain flour
1/4 cup poppy seeds
1 cup water
1/4 cup sugar
Slice one of the oranges to make 3mm thick rings
Place the sliced orange, 1/4 cup sugar, and water into a small sucepan and simmer on low heat until the water reduces down.
Beat the butter and sugar until light and fluffy, then add each egg one at a time. Add the orange rind from the three oranges, the marmalade and half the flour and mix in the flour. Add the orange juice from the three oranges and stir in remaining flour. Lastly add the poppy seeds and stir through.
Remove the sliced oranges from the syrup and line the bottom of the cake tin add the cake mixture but don’t overfill as it the cake will be done when it Cooks.
Bake as per instruction earlier. Let the cake cool and drizzle with syrup.